Coffee Kombucha

Coffee Kombucha
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I have been making kombucha off and on for 3 or 4 years and I have to admit, I am a bit unconventional even to the unconventional. Once I figured out that the scoby (symbiotic culture of bacteria and yeast) will ferment anything with sugars, I tried a variety of juices including but not limited to: grape, apple, and blueberry. They were Uh-mazing! So when I saw this post for coffee kombucha on FB, I knew that I had to try it.

Once I brewed up the coffee, I added palm sugar/coconut nectar sugar, allowed it to cool, threw in my scoby and left it alone for a week.

Sampling was interesting since I like my coffee sweet. This stuff was NOT sweet and had a bit of a sour tang. It wasn’t bad though, which prompted me to have several people sample it that week. (You know, just to make sure I wasn’t crazy)…Once I decided that it would be okay to drink, (nobody keeled over or threw up, though there were a couple of shivers), I was faced with figuring out how to make it palatable for MY tastes.

Keep in mind that this whole experiment was an effort to allow me my specialized coffee drink, but in a nourishing way. (I am all about getting around restrictions-even self imposed.)

The iced latte recipe on the blog I read didn’t sound great for two reasons: 1. I don’t care for honey in my coffee or my ice cream. 2. Kefir is not my favorite way to get cultured.

So, after more experimentation I found a delicious combination that I just had to share!

Ice Blended Mocha Bucha


  • 1/2 cup coffee kombucha
  • 1/2 cup raw cream or raw whole milk
  • 1/4 cup coconut milk or cream
  • 1 1/2 tbsp raw cocao powder
  • 1 tbsp maple syrup
  • 1/2-1 tsp pure almond extract
  • ice maybe a cup?


  1. Throw it all together in the blender and blend on high until all the ice is ground and it looks properly slushy. Add more milk or ice as needed for texture.

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